Thursday, April 22, 2010

So I'd mentioned in my last post that I was home to take my kitten to the vet to be desexed.. Well whilst at home I was almost sick with worry.

Since the vet mentioned that for her it is major surgery I was nervous for her. So to keep myself busy at home I decided to make some fauxtess cupcakes.. They seemed to be a bit more tricky than regular cupcakes so I gave them a go.

I found that these cupcakes were nice and dense. The batter wasn't as good as my faithful devils food cupcake recipe, but I think the rich cake is a nice change.

For the cream filling (Seven Minute Frosting):This made more than enough to greedily fill the cupcakes and top them.2 large egg whites1/2 cup sugar1/4 cup light corn syrup2 tablespoons water1 1/2 teaspoons pure vanilla extract- I used vanilla bean paste as I ran out of extract

In a large mixing bowl, beat together egg yolks, canola oil, 1/2 cup sugar and water until well combined. Add the dry ingredients and stir by hand just until combined.

It looked like it wasn't going to come together, but just needed a bit of elbow grease

In a clean medium bowl, beat egg whites at high speed until soft peaks form. Gradually add remaining 2 tablespoons sugar and beat until stiff and glossy. Beat one quarter of the whites into the batter to lighten the mixture. Add remaining whites and gently fold the mixture together until no streaks remain.

Evenly divide the batter between the wells of a 12 cup muffin tin coated with nonstick spray (they will be about one-half full). Bake until the cupcakes spring back when lightly touched in the center, about 13 to 16 minutes. Remove and let the cupcakes cool slightly before turning them out onto a wire rack to cool completely.

While waiting for cupcakes to cool, combine filling ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Reserve 1/2 cup of the filling to use for piping the swirls on top of the cupcakes at the end.

Once cupcakes are completely cooled, use the cone method (reserve tops and cut off excess cake) to fill with filling.

Once all cupcakes are filled, make the ganache.

In a small saucepan, heat cream until steaming. Remove from the heat, add chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Transfer the frosting to a small bowl and dip the top of each cupcake to thoroughly coat.

Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe swirls across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.

About Me

Contrary to popular belief, I work in a totally unrelated industry to food!
I'm 21, I work by day, bake by night, and I MAKE food porn :D
P.S I am now also taking small orders for cupcakes Max approx 5 Dozen. Please drop me an email sarah.wilson1988[at]gmail[dot]com for a quote. Price includes delivery to Brisbane Metro Area.